A1 all the way, all day.

Swimming in A1. I want to feel that stuff go through my bloodstream.

If its a good quality steak and is cooked correctly(I'm with McPapa on this one) then A-1 does nothing but hurt it. If it's not a quality steak or over cooked then sometimes A-1 can help get through it.

NO SAUCE. Unless you serve me a Shoe Leather, (Well Done), piece of meat. If cooked to the right pinkness with the right seasonings, all you should need is a fork and an appetite.

 

By the by, bread soaking blood for desert,:thumb:

A1 is a wonderful low cal, low fat addition to many meats and vegetables. I love it on baked potatoes.

 

I am sort of a steak snob and if you need A1 on a steak, it is more than likely not a good cut of meat. Trust me, you can tell the difference. If I told my butcher I used A1 on his steaks, I would most likely be asked to never return

 

I have read that rare beef is much easier to digest and to convert the proteins than overcooked beef.

I am normally a medium rare guy, but have been known to dabble with some extremely rare cooked beef.

A1 is a wonderful low cal, low fat addition to many meats and vegetables. I love it on baked potatoes.

 

 

I rarely eat A-1 on my steaks. Like most everyone says, if it is a good steak it is not needed.

 

But I ALWAYS eat it on my baked potato!!!:thumb::thumb:

Just ate a medium rare outlaw Ribeye from Longhorn last night and it did not need A-1.

 

Generally i use A-1 if i grill out a steak at home. I will pour it on my potato and some on the side of the plate. Usually eat every other bite dipping the steak in the a-1 sauce. I like the taste of the plain grilled out steak but also like the sauce every now and then.

No sauce just good bloody meat, topped of with a good bloody roll.

I also like to sop up the blood and juice in the bottom of the platter with a hunk of bread. That's dessert for me.

 

Glad to know I'm not the only one that does this.

 

Steak sauce means the chef has failed.

 

If you're eating a steak that you asked to be cooked to a point that it needs it, you're cheating yourself out of the best flavor of a steak. This is coming from someone who was raised on well done steaks and gradually converted down.

Glad to know I'm not the only one that does this.

 

Steak sauce means the chef has failed.

 

If you're eating a steak that you asked to be cooked to a point that it needs it, you're cheating yourself out of the best flavor of a steak. This is coming from someone who was raised on well done steaks and gradually converted down.

 

A friend of mine will order any cut of meat to well done. I have ried to get him to understand that if he is going to do this, dont' buy the most expensive cuts. The flavor is cooked out and he is left with sauce. He could order chopped steak and have the same flavor sensation as a ribeye. He keeps wasting his money.

 

What say ye, we agreed on something?!?

Edited April 20, 200917 yr by FootballisKing
misspelled

A friend of mine will order any cut of meat to well done. I have tried to get him to understand that if he is going to do this, don't buy the most expensive cuts. The flavor is cooked out and he is left with sauce. He could order chopped steak and have the same flavor sensation as a ribeye. He keeps wasting his money.

 

What say ye, we agreed on something?!?

 

Absolutely we agree on this one. That is a definite waste of money.

I like my steak medium rare and when the wait-staff gives us those extra saucer-like plates if we needed them then what I like to do it use one of them to put a combo of Heinz 57 sauce and A-1 sauce so that I can have it ready should I need it. I also like to throw on a dash of salt and pepper on the steak.

 

Its kinds of like those people that like to have their salad dressing on the side so they can just get how much they want for each bite.

I love A1 on my steak, whether it needs it or not.

 

Dang straight Deuce. A slab of medium rare meat with a dab of A1 on the side. mmmmmmm.mmmmmmmm........good! :ylsuper::ylsuper::ylsuper:

1. A well prepared steak should need no sauce. All the seasoning a well prepared steak needs in salt and pepper. There's a reason why places like Ruth's Chris don't even ask if you need steak sauce and places like Ryan's put it on the table. I like A-1 for burgers but when the beef is intcact keep it away.

 

2. A steak cooked past medium rare has been burned IMVHO. That how I order a Ribeye. A filet I get rare because it has a lower fat content and I HATE a dry steak.

 

3. Soaking up the drippings after a steak (blood and all) with a good piece of crusty bread is one of the great pleasures of life.